Pancakes are tasty treats that can be served up as part of a lazy weekend breakfast, a speedy snack or as a delicious dessert. Of course, we most commonly consume pancakes on Pancake Tuesday!
Milk is one of the main ingredients in pancake batter and other dairy foods can be a welcome accompaniment for both sweet and savoury pancakes, offering a tasty way to help you achieve your recommended dairy intake.
Milk is one of the main ingredients in pancake batter and other dairy foods can be a welcome accompaniment for both sweet and savoury pancakes, offering a tasty way to help you achieve your recommended dairy intake.
Sieve flour and salt into a bowl.
Make a well in the centre of the flour; add the egg and about 100ml of the milk.
As you beat the mixture, gradually add the rest of the milk until a smooth batter is formed.
Pour the batter into a jug and allow to stand for 30-40mins.
Pour a thin layer of the batter onto an oiled and heated frying pan.
Fry until golden brown and turn/flip to brown the other side.
For toppings why not try some of the ‘dairy-licious’ ideas below?
To stew the apple, cut the apple into small cubes place in a saucepan with 2 tablespoons of water and cinnamon. Simmer until the apple is tender.
Fold the crepes in half and then in half again.
Spoon on the yogurt and spoon on the stewed apple on top.
Sprinkle on flaked almonds.
Optional drizzle on honey.
Spoon the yogurt onto the crepes.
Add mix berries to each crepe.
Roll the crepes and serve with a drizzle of honey.
Gently fry the garlic with mushrooms in a frying pan until soft and cooked through.
Add the spinach to the frying pan.
Once the spinach is wilted spoon onto the crepes.
Sprinkle with cheddar cheese and serve.
Servings 4